Curried Lentil Soup recipe
information
Serve with wholemeal bread and cheese to make a filling, nutritious meal.
ingredients
175 g (6 oz) lentils
2 medium onions, finely chopped
2 cloves garlic, finely chopped
2.5 cm (1 in) root ginger, peeled and finely chopped
1 fresh green chilli, seeded and finely chopped
30 ml (2 tbsp) oil
2.5 g (1/2 tsp) ground coriander
2.5 g (1/2 tsp) ground cumin
pinch cayenne pepper, to taste
2 stalks celery coarsely chopped
1 red pepper, cored, seeded and coarsely chopped
4 medium tomatoes, peeled and coarsely chopped
100 g (4 oz) rindless, streaky bacon (optional), coarsely chopped
1.2 litre (2 pt) chicken or vegetable stock
salt and freshly ground black pepper
fresh coriander leaves, chopped
2 medium onions, finely chopped
2 cloves garlic, finely chopped
2.5 cm (1 in) root ginger, peeled and finely chopped
1 fresh green chilli, seeded and finely chopped
30 ml (2 tbsp) oil
2.5 g (1/2 tsp) ground coriander
2.5 g (1/2 tsp) ground cumin
pinch cayenne pepper, to taste
2 stalks celery coarsely chopped
1 red pepper, cored, seeded and coarsely chopped
4 medium tomatoes, peeled and coarsely chopped
100 g (4 oz) rindless, streaky bacon (optional), coarsely chopped
1.2 litre (2 pt) chicken or vegetable stock
salt and freshly ground black pepper
fresh coriander leaves, chopped
method
1. Pick over the lentils, wash thoroughly and leave to drain.
2. Mash or blend the onions, garlic, ginger and chilli to form a thick paste.
3. Heat the oil in a heavy pan and quickly fry the ground coriander, cumin and cayenne pepper.
4. After 5 seconds, add the onion paste and fry for a further 5 seconds.
5. Add the celery, red pepper, tomatoes and bacon, if used, and stir-fry for 1 minute.
6. Stir in the lentils, stock and salt and pepper to taste.
7. Bring to the boil, then cover and simmer for about 40 minutes.
8. Taste for seasoning, then stir in the fresh, chopped coriander.
9. Serve very hot with warm, crusty bread and cheese.
2. Mash or blend the onions, garlic, ginger and chilli to form a thick paste.
3. Heat the oil in a heavy pan and quickly fry the ground coriander, cumin and cayenne pepper.
4. After 5 seconds, add the onion paste and fry for a further 5 seconds.
5. Add the celery, red pepper, tomatoes and bacon, if used, and stir-fry for 1 minute.
6. Stir in the lentils, stock and salt and pepper to taste.
7. Bring to the boil, then cover and simmer for about 40 minutes.
8. Taste for seasoning, then stir in the fresh, chopped coriander.
9. Serve very hot with warm, crusty bread and cheese.
serving amount
serves 4 - 6
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